French caramel pudding

How to Make Classic Crème Brûlée: A Step-by-Step Guide

Crème brûlée, the iconic French dessert, delights with its creamy custard base and a crisp, caramelized sugar top. Mastering this elegant treat is simpler than it seems. Here’s a comprehensive guide.

Ingredients:

- 2 cups heavy cream

- 5 egg yolks

- 1/2 cup granulated sugar (plus extra for caramelizing)

- 1 vanilla bean (or 1 tsp vanilla extract)

- Pinch of salt

Steps:

1. Prepare the custard: Preheat oven to 325°F (160°C). Heat cream with vanilla bean (split and scraped) and salt until steaming (do not boil). Whisk egg yolks and 1/2 cup sugar until pale. Gradually pour hot cream into yolk mixture, stirring constantly.

2. Strain and bake: Strain the custard through a fine-mesh sieve into a bowl. Divide among 4 ramekins. Place in a baking dish, pour hot water into the dish to reach halfway up the ramekins. Bake 30–35 minutes until set around edges but slightly jiggly in the center. Cool, then chill at least 2 hours (or overnight).

3. Caramelize the top: Just before serving, sprinkle 1 tbsp sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let sit 1 minute before serving.

Tips: For a richer flavor, use vanilla bean paste. Ensure the torch moves evenly to avoid burning. Enjoy this perfect blend of silky custard and brittle caramel!